This Leftover Turkey Sweet Potato Shepherd’s Pie is the perfect way to make the most of your leftover turkey from the Holidays. A flavorful recipe, that is filled with moist leftover turkey, veggies, and topped with creamy mashed sweet potatoes.

You will be amazed at how delicious this meal would turn out.

I know this post is kind of late, but if you still have your leftover turkey sitting in the freezer and cannot decide on what kind of meal to make, then try this recipe out.

Don’t you get tired of eating the same reheated thing over and over again? I do!!

Re-inventing meals here at home is what I love most. Coming up with this great idea is perfect because I get to use my leftovers like turkey, mashed potato, stuffing, gravy and vegetables. (I try to make more for this reason) 🙂

WHY IS THIS LEFTOVER TURKEY SWEET POTATO SHEPHERD’S PIE GOOD?

It’s delicious, and the best way to make the most of your leftovers from the Holidays. Such as, THANKSGIVING, CHRISTMAS & NEW YEARS, EASTER, or any special occasions that you have made Turkey with.
You can make a huge batch out of this recipe, that is also absolutely superb for weeknights dinner.
Because it’s topped with creamy sweet potato mashed 🙂
It’s freezable
Easy to make

HOW TO MAKE THIS RECIPE?

INGREDIENTS: Please refer to the list of ingredients below as some of it are not on the photo

Leftover Turkey – chopped in small pieces
Gravy – gravy mix packet can be used if there’s no leftover, I strongly recommend adding it.
Stuffing – check out this recipe How to Make STUFFING IN A BUNDT PAN
Sweet Potato mashed – can be substituted with regular mashed potato. But in this case, since I love eating sweet potato that is what I used instead.
Onion
Garlic – minced
Green peppers – Red, yellow, or orange (whatever is available to you)
Celery
Carrots, Green Peas & Corn – or used frozen mixed vegetables
Salt, pepper, thyme & basil
Water or broth
Butter & Flour
Cheese (optional)
Parsley for garnish (optional)

Cooking

Preheat oven to 375 degrees F. At the same time, prepare you 9×13 baking dish.
Cook the veggies – In a large skillet over medium heat, melt your butter and add in your garlic, onion, celery, carrots, and green pepper. Cook until onions are translucent.
Next, add in your thyme, basil, salt & pepper and stir.
Then sprinkle the flour on your veggies and mix well for 1 minute.
Add in your broth or water then followed by the gravy. Give it a stir and cook for 3 to 5 minutes.
Lastly, add your frozen corn, Turkey, peas then your stuffing. Stirring it well until combined, cooking until heated through.

Baking

Transfer all your mixture in the prepared 9×13 baking dish (or use 2 8×8 baking dish)
Press it evenly

Finally, spread your sweet potato mashed over your filling. Preferably a smooth spoon or spatula. (I used piping bag for an even spread then spatula and finished it comb icing scraper)

Add your cheese (optional)
Bake for 30 minutes.
Garnish with parsley and serve warm.

How long will this Leftover Turkey Sweet Potato Shepherd’s Pie last?

The good thing about this recipe is that it keeps well, and it is freezable. When storing in the fridge, cover the dish with plastic wrap or transfer it in an airtight container. Store in the fridge for up to 3 to 4 days.

FREEZING

Transfer it in an airtight container and store it in the freezer. Since I made a huge batch (not a 2-person meal) I divided it and wrapped individually using a plastic wrap then wrapped it again using foil. And this Leftover Turkey Sweet Potato Shepherd’s Pie will last for about 2 months in the freezer.

Be sure to check out these other delicious comfort food recipes

Hey – you’ve made it this far. If you made this recipe, I’d love for you to give it a star * rating below.

Print Pin

Leftover Turkey Sweet Potato Shepherd's Pie

Perfect way to re-invent your leftover turkey. It's delicious, flavorful and easy to make.

Course Main Course

Cuisine American

Keyword holiday meals, holiday turkey,, leftover meals, leftover turkey,, shepherd's pie, thanksgiving turkey

Prep Time 15

Cook Time 30

Servings 4

Ingredients

3 cups Leftover Turkey Meat (chopped)
1 Carrot (diced in to small pieces)
2 stalk Celery (diced)
1 Green or Red pepper (diced)
1 medium Onion
3 cloves Garlic
1 cup Frozen green peas
1 cup Frozen corn
1 cup leftover Gravy
1 cup leftover Stuffing
2 tbsp butter
2 tbsp flour
1 tsp basil (dried)
1 tsp thyme (dried)
2 cups Sweet potato mashed or regular mashed potato
1 cup shredded cheese (optional)
parsley for garnish (optional)
1/2 cup water or broth

Instructions

Pre- heat oven to 375 degrees and prepare your 9x13 baking dish
In a large skillet over medium heat, melt your butter and add in your garlic, onion, celery, carrots and green pepper. Cook until onions are translucent.
Add thyme, basil, salt & pepper. Stir well, then sprinkle the flour on your veggies and cook for 1 minute.
Add in your water or broth then add your gravy, give it a stir. Cook for 3 to 5 minutes stirring occasionally until it thickens.
Add in your frozen corn, Turkey and peas, stir until combined. Then lastly, add in your stuffing and stir to combined. Let it simmer for 5 more minutes then turn the heat off.
Transfer all your mixture to your prepared baking dish, pressing evenly. Then spread your mashed Sweet Potato over the filling until smooth. (I use my piping bag to spread it evenly, just my personal preference)
OPTIONAL - top it with shredded cheese.
Transfer into your pre-heated oven and bake for 30 minutes.
Garnish with parsley and serve warm.

Notes

If no sweet potato mashed left, you can make roughly 3/4 pounds of sweet potato. Steam, mashed and add some seasonings.

No gravy leftover - gravy packet mix can be used, adding gravy to you mix is highly recommended.

Frozen mixed vegetables can be substituted, for less chopping.

If you make this recipe, please take a moment to tag @cookwithrachz on Instagram and hashtag #cookwithrachz

Thank you for stopping by, ENJOY 🙂

Did you make this recipe? I would like to know how it turned out. Please leave a comment below. ⇓